Wisconsin Cauliflower Soup

This is a copy-cat of Zupa's Wisconsin Cauliflower Soup-- it is soooo yummy!

Wisconsin Cauliflower Soup

INGREDIENTS

• 3 Tbsp. butter
• 1 medium onion chopped
• 1/4 cup flour
• 1/2 tsp. salt
• 1 cup half and half
• 1 cup milk
• 1 1/2 cups water
• 1 (14.5 oz) can chicken broth
• 2.5 lbs cauliflower
• 1 tsp olive oil
• 2 T minced garlic
• 1/2 tsp. Dijon Mustard
• 1 1/2 cups reduced fat sharp cheddar cheese shredded
• 1/2 cup pepper jack cheese shredded

INSTRUCTIONS

1. Heat oven to 400 degrees. Combine chopped cauliflower, olive oil, and garlic together in a bowl. Place the cauliflower mixture onto a greased baking sheet and roast in the oven until lightly browned (about 20-30 minutes). Stir about every 10 minutes or so. 
2. Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.
3. Add flour and stir to make a roux. Heat while stirring for a couple of minutes.
4. Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.
5. Add roasted cauliflower and bring to a boil. 
6. Reduce heat and simmer, covered, for about 5 minutes. 
7. Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.
8. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.
9. Soup is ready to serve!

Recipe adapted from: http://www.chef-in-training.com/2012/09/copy-cat-zupas-wisconsin-cauliflower-soup/.